Master chef Susumu Ii introduces seasonal additions to his Omakase menus and specialty sake pairings featuring Dessai’s fine sakes at his eponymous restaurant Sushi Ii. Seasonal changes in the menu reflect Chef Ii washoku training in Osaka and decades of mastering the ebb and flow of the seasons in the traditional art of sushi.

Customers can expect to see seasonal upgrades and additions to Sushi Ii’s three Omakase experiences. Named after distinct types of Japanese pottery, the Oribe, Bizen, and Karatsu Omakase experiences range from $150-$250+ per person. For example, the multi-service Bizen menu includes a starter, seasonal appetizer, sashimi, baked dish, stew, fried dish, nigiri, miso soup, and dessert.

Spring entries vary daily and may include seasonal items like Monkfish liver with Narazuke, a traditional Japanese pickled melon with freshly grated wasabi and Mizuna Ohitashi, a delicately boiled vegetable salad dressed in dashi and soy sauce topped with fried tofu skin. Chef Ii’s meticulous attention to detail shines through the seasonal appetizer course displaying intricate bite-sized items like the umami-rich Unagi Rice wrapped in an omelet; Cherry trout baked with a leaf of Japanese pepper which signifies spring; and a rolled up Needlefish served with a tangy and sweet plum soy sauce. Hyper-seasonal seafood includes Ainamea rare fish found only on the rocky shores of the Japanese archipelago; Skipjack, caught in the spring along the ports of the Shizuoka; and Manakatsuo, a Japanese butterflyfish from Kyushu. These springtime seafood delights appear throughout the nigiri and cooked dishes on the menu.

In addition to its new spring menu, Sushi Ii will offer side-by-side tastings of Dassai’s sake. Available alongside Chef Ii’s illustrious Omakase offerings, the pairing gives guests a taste of three of the world’s finest sakes: Dassai’s sparkling nigori, Dassai 23 and Dassai Hayata 23. Dassai Hayata 23 was developed by late Professor Yasuyoshi Hayata. . Its namesake sake is pasteurized with patented micro-bubbled carbon dioxide. This unique method of low temperature pasteurization allows the most authentic expression of sake to manifest itself in the mouth. Dessai Hayata 23 is only available for restaurants.

This one-of-a-kind tasting experience allows customers to enjoy a glass of this ultra-premium sake without purchasing an entire bottle. Discover how sakes compare and pair with the springtime ingredients and flavors featured in Chef Ii’s Omakase. Priced at $75, customers can look forward to this special addition to Sushi Ii’s Omakase offerings on the 2nd, 3rd, and 23rd of every month. Reservations are required and can be made online.

Sushi Ii is located at Mariner’s Pointe (100 West Coast Hwy, Newport Beach) and is open Tuesday through Sunday for dinner, with reservation times available from 5:00 p.m. to 8:00 p.m. For more information, please visit https://www.sushi-ii.com or connect with Sushi Ii on Instagram at @sushi_iirestaurant.

About Sushi II

Master Chef Susumu Ii presents a Japanese dining experience steeped in tradition, craftsmanship and age-old technique with his eponymous Sushi Ii. Located in Newport Beach, the restaurant is the culmination of decades Chef Ii has devoted meticulously to mastering the traditional art of sushi. The restaurant’s understated yet elegant design allows Chef Ii and his sushi artistry to take center stage. At 1,200 square feet, the restaurant seats 24 guests with two tables of four and 16 counter seats, six of which can be fully enclosed with a partition to create an elite private dining experience.